Lemon Lavender Cheesecake Bars
These lemon lavender cheesecake bars have a sweet, tangy, and floral flavor. They are easy to make and perfect for a yummy treat!
Lemon Lavender Cheesecake Bars
These lemon lavender cheesecake bars are the perfect summer treat when lavender is in bloom!
I know you use dried lavender in this, but it's so fun to eat it while you have a fresh bouquet of lavender in a vase on the table. It just screams summer!
This delightful dessert combines the flavor of lemons with the subtle floral notes of lavender.
These bars are perfect for various occasions, whether it’s a family gathering, a picnic, or a special treat at home.
Ingredients for Lemon Lavender Cheesecake Bars
Flour: Sift before measuring is always a good thing to do.
Brown sugar: Adds a rich caramel-like flavor to the crust.
Butter: Softened butter is easier to mix; leave it at room temperature for about 30-60 minutes before using.
Lemon zest: Use a fine grater or zester to avoid the bitter white pith. Freshly grated zest will be more fragrant.
Cream cheese: Make sure to pull out of the fridge about 30-60 minutes beforetime, when you pull out the butter.
Sugar: Granulated white sugar dissolves easily and distributes evenly.
Egg yolk: Using just the yolk keeps the filling rich and creamy.
Vanilla: Use pure vanilla extract for the best flavor.
Lemon juice: Freshly squeezed is always best.
Dried lavender: Make sure it's food-grade lavender and finely crush it to evenly distribute the flavor.
How to Make Lemon Lavender Cheesecake Bars
Prepare the Crust
Start by preheating your oven to 350 degrees.
In a food processor, add the flour, brown sugar, and lemon zest. Pulse the mixture until everything is combined.
Slice the butter and add it to the processor. Pulse again until the mixture looks like a ball of dough.
Spray a 9” x 9” pan with cooking spray or line it with parchment paper.
Press the dough firmly into the bottom of the pan to create an even layer.
Bake in the pre-heated oven for 25-30 minutes, or until the crust is golden brown.
Take the baked crust out of the oven and let it cool completely.
Mix the Cheesecake Filling
In a bowl, beat the cream cheese until it is smooth and creamy.
Add the sugar and continue to beat until well blended.
Mix in the egg yolk, vanilla, lemon juice, lemon zest, and flour. Beat everything together until combined.
Add most of the dried lavender, but keep a bit of it to sprinkle on top later, and mix once more.
Assemble and Bake
Once your crust is completely cool, spread the cheesecake filling evenly over it.
Sprinkle the remaining lavender on top.
Place the pan back in the oven at 350 degrees and bake for another 25 to 30 minutes, until the filling is firm.
Take the cheesecake bars out of the oven and let them cool completely. For best results, refrigerate them for up to 3 hours.
Tips & Tricks to Make the Best Lemon Lavender Cheesecake Bars
Use Fresh Lemon: Fresh lemon juice and zest add a lot of flavor to your cheesecake bars. It makes them taste much better than using bottled lemon juice.
Buy Pre-Ground Lavender: Using pre-ground dried lavender can save time. If you can’t find it, you can grind dried lavender yourself with a mortar and pestle.
Room Temperature Ingredients: Make sure your cream cheese is at room temperature before you start. This way, it mixes smoothly and there won’t be any lumps in your cheesecake.
Line the Pan with Parchment Paper: Lining your pan with parchment paper makes it simple to lift the bars out once they are done. This helps make slicing them easier too.
Use a Food Processor: If you don’t have a food processor, you can mix the crust ingredients by hand, but a food processor speeds things up.
Chill Before Slicing: Cooling the bars in the fridge for at least 3 hours before slicing helps the cheesecake set properly and makes cutting cleaner.
No Cracking: To help prevent the cheesecake from cracking, don't overbeat the batter. Just mix until everything is combined.
Make Ahead: These bars work great for making a day before you need them. Just keep them in the fridge, and they’ll be ready when you are.
Serve Chilled: These bars taste best when they are cold, so keep them refrigerated until you are ready to serve.
How to Store Leftovers
You can store the bars in the baking dish covered with plastic wrap or in an airtight container in the fridge. They'll stay good for about 5 days.
What to Serve with Lemon Lavender Cheesecake Bars
Fresh Berries: A mix of strawberries, blueberries, and raspberries adds vibrant color and a juicy, sweet contrast to the cheesecake bars.
Whipped Cream: Light and airy, whipped cream can be dolloped on top.
Iced Herbal Tea: A refreshing glass of iced chamomile or mint tea complements the floral notes of the lavender.
Honey Drizzle: A light drizzle of honey over the bars.
Lemon Zest Garnish: Sprinkling a touch of lemon zest on top.
Vanilla Ice Cream: A scoop of vanilla ice cream on the side is always delicious.
Lemon Lavender Cheesecake Bars
Ingredients
- 2 cups flour
- ½ cups brown sugar
- 1 ¼ cups butter softened
- 1 teaspoon lemon zest
- 8 oounces cream cheese softened
- 5 Tablespoons sugar
- 1 egg yolk
- ½ teaspoon vanilla
- 1 Tablespoon flour
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon dried lavender
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, place the flour, brown sugar and lemon zest. Pulse until combined. Cut the butter into slices and add to the processor. Pulse until the mixture starts to form a ball.
- Spray a 9” x 9” pan with cooking spray (or line with parchment paper) and press the dough firmly into an even layer in the bottom of the pan.
- Bake in pre-heated oven for 25-30 minutes, or until golden brown. Remove and allow to cool completely.
- In a bowl, beat the cream cheese and sugar and smooth and creamy. Add in the egg yolk, vanilla, lemon juice and zest, and flour and beat to combine. Add in most of the dried lavender, holding a small amount in reserve to sprinkle on top, and mix.
- Spread over the cooled crust in an even layer and sprinkle remaining lavender on top.
- Place in the oven at 350 degrees and bake for 25-30 minutes, until firm.
- Remove and let cool completely, best results will occur by placing in the refrigerator to chill up to 3 hours.
- Slice into bars and serve.
